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Pot Roast Bolognese close up photo of carved roast on a white platter

Pot Roast Bolognese

Pot Roast Bolognese + 2 leftover options! You'll want to cook a larger roast with these easy leftover options that stretch Sunday dinner into the next week!
Course Dinner
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Author Barry C. Parsons

Ingredients

  • 4 to 5 pound beef roast Blade or cross rib cuts work well.
  • 4 ounces pancetta finely diced (or bacon)
  • 3 tbsp olive oil
  • 2 carrots diced small
  • 3 celery stalks diced small
  • 4 cloves minced garlic
  • 2 large onions finely diced
  • salt and pepper to season
  • 4 cups crushed canned tomatoes
  • 3 cups beef stock
  • 2 cups red wine
  • 1 tsp freshly grated nutmeg
  • 2 bay leaves

Instructions

  1. Season the roast with salt and pepper and brown on all sides in a cast iron pan with a little canola oil added to the pan.
  2. Transfer the roast to a covered roaster or heavy dutch oven. To the frying pan add the pancetta or bacon. Cook over medium heat until the pancetta renders it's fat and begins to brown.
  3. Add the crisp pancetta to the roast, drain the excess fat off and add the olive oil, carrots, celery, garlic salt and pepper to the frying pan.
  4. Cook until the onions have softened but not browned. Add the vegetable mixture to the roasting pan along with all the remaining ingredients; tomatoes, beef stock, red wine, nutmeg and bay leaves.
  5. Cover and place in a 325 degree oven for 2-3 hours until the meat is fall-apart tender.
  6. Serve with roasted potatoes and steamed vegetables.